Slow Cooker Chicken Enchilada Quinoa
Servings 6
Ingredients
- 1 pound ground chicken
- 1 1/2 cups uncooked quinoa rinsed
- 1 can 15.5-ounce black beans, drained and rinsed
- 1 cup frozen corn
- 1 can 10 oz Ro-tel tomatoes
- 2 cloves garlic minced
- 1 1/4 cups chicken broth
- 2 cans 10 oz red enchilada sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 1/2 cups shredded Colby Jack cheese
- Salt & Pepper to taste if needed
- Garnishes: optional
- Chopped cilantro
- Chopped green onion
- Sour Cream
- Salsa
- Avocado
Instructions
- In a large skillet, cook and crumble ground chicken until no longer pink. Place in a greased slow cooker.
- Add the uncooked quinoa, black beans, frozen corn, tomatoes, garlic, chicken broth, enchilada sauce, salt, pepper, cumin, coriander. Give it a good stir and then place the lid on and cook on high heat for 3 hours or low heat 5 to 6 hours, or until the liquid is all absorbed into the mixture.
- Remove the lid and stir everything again. Taste and add salt and pepper if needed. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with desired toppings. Enjoy!